Around The World On Your Plate

Ingredients: 2-3/4 cups of all-purpose flour 1 teaspoon salt 2 tablespoons of granulated sugar 2 sticks of unsalted butter 1/2 cup ice water or as needed Method: Cut butter into small cubes and keep them chilled until its ready to be used. In a bowl, mix all the dry ingredients.  Using a pastry cutter or a fork, cut in the butter until the flour resembles wet sand. Add a tablespoon of water at a time and mix until the dough comes together.  Using cling wrap, pull the dough together into a ball and chill for 30 minutes or until you are ready to use. Sprinkle some flour on to your work surface and gently roll out to desired shape to fit the pan.

Orzo Pasta Soup Ingredients: 1/2 cup Orzo Pasta 1 teaspoon garlic, minced 1/4 cup onion, chopped 1/4 cup bell pepper, chopped 1 cup spinach, chopped 1 teaspoon crushed red pepper flakes 1/2 teaspoon Italian seasoning 2 cups water or vegetable stock 1/2 cup tomato puree Salt and pepper to taste Parsley to garnish Method: Heat oil and saute onion and garlic until translucent, next add the bell pepper and saute for a minute.  Add spinach and saute. Next add the tomato puree along with water or vegetable stock. Add salt and pepper along with red pepper flakes and cook for a few minutes.  Once the spinach is wilted, add in the orzo pasta and some more water as needed and cover and cook until completely done, about 8 minutes. Adjust seasoning if need be, garnish with parsley and serve hot.

Ingredients: 1/4 cup Soya granules soaked in water and drained 1 medium red onion, chopped 2-3 cloves of garlic, minced 1/2 tsp ginger garlic paste 1-2 chillies thinly sliced 1 sprig cilantro, chopped 1/2 cup chickpea flour 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 tablespoons rice flour (optional) Water as needed Oil for frying as needed Method: Soak Soya granules in water for a minute, drain and squeeze out excess.  Mix all the ingredients except oil and add water as needed to make a thick paste like batter. Heat oil in a pan and add spoonful and fry them until crispy and golden brown in color. Serve hot.

Ingredients: 2-4 Urad dal papad 1 small red onion chopped 1 small tomato chopped 1 sprig of cilantro  1/4 cup of grated carrot 1/4 cup of grated coconut Salt to taste Lemon juice to taste Red chilli powder to  taste Oil as needed Method: Dry roast or deep fry the papad.  Mix all the other ingredients except coconut. Before serving, spread the above mix on the papad and sprinkle grated coconut and serve immediately. 

Ingredients: 1 cup whole black gram, soaked overnight and cooked 1/4 cup kidney beans soaked overnight and cooked 1 small onion chopped 1 cup tomato puree 1-2 green chillies slit 2 cloves of garlic minced 1 teaspoon ginger grated 1 tablespoon of oil/vegan butter 1 teaspoon cumin seeds 1 teaspoon caraway seeds 1 teaspoon red chilli powder to taste 1 teaspoon turmeric powder 2 teaspoon garam masala 1 tablespoon of dry fenugreek leaves to garnish Salt to taste Cilantro garnish Water as needed Method: Heat oil in a pan and add cumin and caraway seeds. Next add onion, ginger and garlic and saute until translucent. Next add in the pureed tomatoes and mix well.  Add all the spices, mix and cook for a minute. Now add in the cooked lentils and kidney beans along with water as needed, and salt and simmer on low for a few minutes until desired consistency is reached. Turn off and add dry fenugreek leaves and cilantro and serve hot with some vegan butt

Serves:  3-4 Duration:  Cooking 20 minutes Soaking:  30 minutes Ingredients: 1-1/2 cup long grain rice washed, soaked for 30 minutes, and drained 2 cups mixed vegetables 1 sprig of Curry leaves 1 teaspoon mustard seeds 1 teaspoon of turmeric powder salt to taste 2 teaspoons of oil Cilantro to garnish Masala Paste: 1 sprig cilantro and mint leaves 2 green chillies 1 tablespoon ginger and garlic crushed 1-1/2 teaspoon cumin seeds 1" cinnamon stick 8 pepper corns 5 cloves 1/4 cup coconut Method: In a blender, add all the ingredients listed under masala paste and grind into a smooth paste and set aside. Heat oil in a pan and add mustard seeds and let them pop, next add curry leaves (dry or fresh). Add in all the vegetables and saute well. Next add in the masala paste and mix.  Add drained rice and water along with salt and turmeric powder and mix well. Cover and cook on medium heat until rice is completely cooked. Fluff the rice